Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------MUSHROOMS------------------------------
2 lg Portobello mushrooms (6 oz)
2 tb Olive oil
1 tb Minced shallot
2 tb Balsamic vinegar
Salt (to taste)
Black pepper (to taste)

-----------------------MUSHROOM BROTH----------------------------
1 ts Minced garlic
1 ts Minced shallot
1 tb Olive oil
3 oz Red wine
4 c Vegetable stock

--------------------------RISOTTO-------------------------------
3 tb Diced onion
1 tb Olive oil
1 c Arborio rice
1/2 ts Salt
1 ts Ground black pepper
1 c Warm vegetable stock
1 tb Olive oil

To prepare the mushrooms: Remove stems from mushrooms. Set stems
aside for mushroom broth. Wipe the mushrooms clean with a damp
cloth. Combine olive oil, shallot, balsamic vinegar, salt and
pepper. Toss mushroom caps in the mixture to coat well. Grill or
broil mushrooms until tender, about 10 minutes. Cut into nickel-size
chunks; set aside. (Mushrooms can be made ahead and refrigerated).

To prepare mushroom broth: Mince reserved mushroom stems; set aside.
Saute garlic and shallot in the olive oil until translucent. Add
minced stems. Saute a few minutes more. Pour in red wine and
increase the heat, stirring until almost all the wine has evaporated.
Add stock. Lower the heat and simmer uncovered about 25 to 30 minutes
or until the liquid is reduced by one-fourth. Set aside. (Broth can
be made ahead and refrigerated. Reheat before using in risotto.)

To prepare risotto: Cook the onion in the oil until soft but not
browned. Add the rice; stir until it is coated. Cook, stirring,
until a toasted aroma develops. Stir in salt and pepper. Add the
reserved mushroom stock in several additions, stirring the rice
frequently and letting most of the stock be absorbed before adding
more. If you do not have enough mushroom stock, finish making risotto
with stock. Cook until the rice is almost tender and most of the
liquid is absorbed. Stir in oil and reserved mushrooms.

Posted by: Vern Hoffman GOBG Hangout (314)423-1662

Source: St. Louis Post-Dispatch Magazine 10/29/95

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